Hashbrown Breakfast Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound bacon, diced
02 -
4 cups frozen shredded hash brown potatoes, thawed
03 -
9 eggs, lightly beaten
→ Cheese Mixture
04 -
2 cups shredded cheddar cheese
05 -
1½ cups cottage cheese
06 -
1¼ cups shredded swiss cheese
→ Seasonings
07 -
Salt and pepper, to taste
# Instructions:
01 -
Preheat oven to 350°F, and grease a 9x13-inch baking dish.
02 -
Cook diced bacon in a large skillet until browned and transfer to a large bowl.
03 -
Stir in potatoes, eggs, cheddar cheese, cottage cheese, swiss cheese, and salt & pepper. Pour mixture into greased baking dish.
04 -
Bake for 40-45 minutes. If the top is browning more quickly than the middle is baking, tent a piece of aluminum foil over the top to keep it from getting too crispy and dry.
05 -
Let stand for 10 minutes before serving. ENJOY!
# Notes:
01 -
Cheesy hashbrown breakfast casserole is one of our ALL-TIME favorite savory breakfast dishes! It feeds a crowd and preps in 15 minutes.
02 -
Fresh potatoes can be used instead of frozen: Peel 4-5 medium Russet potatoes, shred them with a box grater, and let them soak in cold water for 10-15 minutes to help remove the excess starch. Drain and dry before using.
03 -
Make ahead of time: Assemble, cover, and refrigerate overnight. Add an extra 10 minutes to the baking time in the morning. It can also be frozen for up to 3 months. Thaw in the fridge before baking.
04 -
Store leftovers in individual serving containers in the fridge for 3-4 days or in the freezer for 2-3 months.